Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tablespoon pure maple syrup
- 1 teaspoon maple extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Step 1: Prep the Pumpkin and Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take your 1/3 cup of pumpkin puree and spread it out on a plate. Use a paper towel to gently blot the pumpkin, pressing down to soak up the excess liquid. Repeat this 2-3 times until the pumpkin looks thick and pasty. This step is crucial for a chewy cookie texture.
- Step 2: Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2 minutes until it looks light and fluffy. This aeration helps create a better cookie structure.
- Step 3: Incorporate Wet Ingredients: Add the blotted pumpkin puree, egg yolk, maple syrup, and maple extract to the butter mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- Step 4: Mix in Dry Ingredients: In a separate small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear. If you are using nuts, fold them in gently with a spatula at this stage.
- Step 5: Scoop and Bake: Scoop about 1.5 tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 32 minutes